Functional and Speciality Beverage Technology Book

Functional and Speciality Beverage Technology


  • Author : P Paquin
  • Publisher : Elsevier
  • Release Date : 2009-01-29
  • Genre: Technology & Engineering
  • Pages : 512
  • ISBN 10 : 9781845695569

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Functional and Speciality Beverage Technology Excerpt :

As consumer demand for traditional carbonated drinks falls, the market for beverages with perceived health-promoting properties is growing rapidly. Formulating a nutritional, nutraceutical or functional beverage with satisfactory sensory quality and shelf-life can be challenging. This important collection reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverage. Chapters in part one consider essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life. Dairy-based beverages are the focus of Part two, with chapters covering methods to improve the nutritional and sensory quality and technological functionality of milk, a crucial ingredient in many healthful beverages. Chapters on newer dairy ingredients, such as whey and milk-fat globule membrane complete the section. Part three then reviews advances in the significant plant-based beverage sector, with chapters on popular products such as fruit juices, sports drinks, tea and coffee. Soy proteins are also covered. Chapters on product development and the role of beverages in the diet complete the volume. With its distinguished editor and contributors, Functional and speciality beverage technology is an essential collection for professionals and academics interested in this product sector. Reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverages Essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life are considered Focuses on methods to improve the nutritional and sensory quality and technological functionality of milk

Functional and Speciality Beverage Technology Book

Functional and Speciality Beverage Technology


  • Author : Paul Paquin
  • Publisher : Woodhead Publishing Limited
  • Release Date : 2009
  • Genre: Technology & Engineering
  • Pages : 500
  • ISBN 10 : 1845693426

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Functional and Speciality Beverage Technology Excerpt :

This important collection reviews the key ingredients, formulation technology, and health effects of functional and specialty beverages. It begins with coverage of essential ingredients such as stabilizers and sweeteners, and then explores formulation issues such as fortification technology and methods to extend shelf-life. The coverage includes dairy based beverages, methods to improve their nutritional and sensory qualities, and the functionality of milk. The book concludes with a review of advances in the plant-based beverage sector, exploring product development and the role of beverages in the diet.

Milk Based Beverages Book

Milk Based Beverages


  • Author : Alexandru Grumezescu
  • Publisher : Woodhead Publishing
  • Release Date : 2019-05-11
  • Genre: Technology & Engineering
  • Pages : 596
  • ISBN 10 : 9780128157114

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Milk Based Beverages Excerpt :

Milk-Based Beverages, Volume 9 in The Science of Beverages series, presents current status, developments, and technologies for researchers and developers to meet consumer demand and understand consumer trends toward healthy drinks. This resource takes a multidisciplinary approach to address issues in safety and quality control, while also discussing the nutritional and functional information that professionals in the beverage industry need. The book presents a framework for researchers, product developers, engineers, and regulators in the beverages industry for understanding new research developments in milk-based products to meet industry needs in producing competitive products. Covers the most recent advances in various milk-based products Includes a solid review of safety and hygiene for the development of new products Presents engineering techniques and applications using novel technologies

Engineering Tools in the Beverage Industry Book

Engineering Tools in the Beverage Industry


  • Author : Alexandru Grumezescu
  • Publisher : Woodhead Publishing
  • Release Date : 2019-02-08
  • Genre: Technology & Engineering
  • Pages : 504
  • ISBN 10 : 9780128156988

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Engineering Tools in the Beverage Industry Excerpt :

Engineering Tools in the Beverage Industry, Volume Three in The Science of Beverages series, is an invaluable resource for anyone in the beverages field who is involved with quality assurance, lab analysis, and the safety of beverage products. The book offers updates on the latest techniques and applications, including extraction, biochemical isotope analysis, metabolomics, microfiltration, and encapsulation. Users will find this book to be an excellent resource for industrial research in an ever-changing field. Provides practical tools and techniques for research and development in beverages. Offers analysis strategies for beverage quality evaluation. Presents analytical methods for ingredient authenticity.

Value Added Ingredients and Enrichments of Beverages Book

Value Added Ingredients and Enrichments of Beverages


  • Author : Alexandru Grumezescu
  • Publisher : Academic Press
  • Release Date : 2019-06-22
  • Genre: Technology & Engineering
  • Pages : 548
  • ISBN 10 : 9780128166888

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Value Added Ingredients and Enrichments of Beverages Excerpt :

Value-Added Ingredients and Enrichment of Beverages, Volume Fourteen in The Science of Beverages series, takes a multidisciplinary approach in addressing what consumers demand in natural beverages. This in-depth reference covers both natural and unnatural ingredients and explains their impact on consumer health and nutrition. Sweeteners, vitamins, oils and other natural ingredients to improve beverages are included. The book addresses some of the most common enrichments used in the industry, including those with biomedical and nutritional applications. This volume will be useful to anyone in the beverages industry who needs a better understanding of advances in the industry. Discusses health-related benefits and risks, along with the potential harmful effects of additives and preservatives Provides research examples of health promoting ingredients in beverages to further research and development Presents key steps in designing formulations of enriched beverages, analysis, product development, shelf life, cost-benefit ratio and compliance with WHO regulations

Computer Vision Technology in the Food and Beverage Industries Book

Computer Vision Technology in the Food and Beverage Industries


  • Author : D-W Sun
  • Publisher : Elsevier
  • Release Date : 2012-08-13
  • Genre: Computers
  • Pages : 528
  • ISBN 10 : 9780857095770

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Computer Vision Technology in the Food and Beverage Industries Excerpt :

The use of computer vision systems to control manufacturing processes and product quality has become increasingly important in food processing. Computer vision technology in the food and beverage industries reviews image acquisition and processing technologies and their applications in particular sectors of the food industry. Part one provides an introduction to computer vision in the food and beverage industries, discussing computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing. Part two goes on to consider computer vision technologies for automatic sorting, foreign body detection and removal, automated cutting and image analysis of food microstructure. Current and future applications of computer vision in specific areas of the food and beverage industries are the focus of part three. Techniques for quality control of meats are discussed alongside computer vision in the poultry, fish and bakery industries, including techniques for grain quality evaluation, and the evaluation and control of fruit, vegetable and nut quality. With its distinguished editor and international team of expert contributors, Computer vision technology in the food and beverage industries is an indispensible guide for all engineers and researchers involved in the development and use of state-of-the-art vision systems in the food industry. Discusses computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing Considers computer vision technologies for automatic sorting, foreign body detection and removal, automated cutting and image analysis of food microstructure Examines techniques for quality control and computer vision in various industries including the poultry, fish and bakery, fruit, vegetable and nut industry

Preservatives and Preservation Approaches in Beverages Book

Preservatives and Preservation Approaches in Beverages


  • Author : Alexandru Grumezescu
  • Publisher : Academic Press
  • Release Date : 2019-07-17
  • Genre: Technology & Engineering
  • Pages : 558
  • ISBN 10 : 9780128166864

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Preservatives and Preservation Approaches in Beverages Excerpt :

Preservatives for the Beverage Industry, Volume Fifteen, a new release in The Science of Beverages series, is a valuable resource that discusses preservatives and their impact in the beverage industry, including potential health impacts. The book takes a broad, multidisciplinary approach to explore both conventional and novel approaches of the types and uses of preservatives. The latest applications and techniques to reduce the use of non-natural or health-threatening preservation elements are also covered. This is a must-have reference for anyone who needs to increase their technical-scientific knowledge in this field. Includes information on the use of hurdle technology in the preservation of beverages Provides the latest research and impact of antimicrobial use in the beverages industry Presents the benefits and risks of preservatives to ensure safety in beverage products

Probiotic Beverages Book

Probiotic Beverages


  • Author : Sandeep K. Panda
  • Publisher : Academic Press
  • Release Date : 2021-04-29
  • Genre: Technology & Engineering
  • Pages : 494
  • ISBN 10 : 9780128185896

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Probiotic Beverages Excerpt :

Probiotic Beverages is an essential reference guide to traditional, emerging and unique probiotic beverage products throughout different regions of the world. The book includes in-depth knowledge by local authors on indigenous and commercially produced probiotic beverages and related products. Examining current advancements in probiotic beverages and consumer health relationships, with a focus on large-scale beverage technology, sections cover starter cultures, regulatory challenges, genetic engineering, quality and safety. From practical issues of developing probiotic beverages, to the marketing of these drinks to the consumer, the full product lifecycle of a probiotic beverage is discussed. Describes probiotic beverages of different geographical locations, market status and scope Discusses the potential of probiotic beverages in preventing disease Covers controversial regulatory matters (labeling claims, GMO-free) and sustainability Includes dairy, nondairy, cereal and fruit beverages

Advances in Dairy Microbial Products Book

Advances in Dairy Microbial Products


  • Author : Joginder Singh
  • Publisher : Woodhead Publishing
  • Release Date : 2022-01-18
  • Genre: Science
  • Pages : 418
  • ISBN 10 : 9780323909327

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Advances in Dairy Microbial Products Excerpt :

Advances in Dairy Microbial Products presents a thorough reference that explains the makeup of these products in a scientifically sound, yet simple manner. It offers both established and cutting-edge solutions on the numerous challenges commonly encountered in the industrial processing of milk and the production of milk products. It is an ideal resource for researchers and practitioners involved in dairy science, particularly those who wish to gain the most thorough and up-to-date information on dairy microbial products. In addition, it will appeal to beginners seeking to understand how advanced dairy technologies can be used to increase the efficiency of current techniques. Examines the advances of dairy products in healthcare, environment and industry Elaborates upon advanced perspectives, wide applications, traditional uses and modern practices of harnessing potential of microbial products Includes helpful illustrations of recent trends in dairy product research

Fermented Foods of Latin America Book

Fermented Foods of Latin America


  • Author : Ana Lucia Barretto Penna
  • Publisher : CRC Press
  • Release Date : 2017-02-03
  • Genre: Technology & Engineering
  • Pages : 338
  • ISBN 10 : 9781315352435

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Fermented Foods of Latin America Excerpt :

Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the Latin American experience in the production of dairy, meat and wine. Special focus has been given to fermented fruits and vegetables as it is part of the genetic heritage of the South American continent. Pre-Columbian knowledge on preparation of various fermented food products is covered in the book.

Phytonutrients in Food Book

Phytonutrients in Food


  • Author : Seyed Mohammad Nabavi
  • Publisher : Woodhead Publishing
  • Release Date : 2019-06-15
  • Genre: Technology & Engineering
  • Pages : 368
  • ISBN 10 : 9780128153543

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Phytonutrients in Food Excerpt :

Phytonutrients in Food: From Traditional to Rational Usage offers an overview of phytonutrients and reveals the techniques related to the extraction, separation, identification and quantification of these compounds. The book focuses on the connection between the discovery and characterization of new molecules, explores new applications of well-known compounds and their relative effects for human health, analyses the processes of extraction, identification and production, and explains the protocols and precautions to avoid degradation, significant loss, or production of secondary reactions during production. Intended for researchers, product developers, nutritionists, food chemists, pharmacologists, pharmacists, and students studying these topics, Phytonutrients in Food: From Traditional to Rational Usage is sure to be an invaluable reference. Reviews phytonutrients focusing on the connection between the discovery and characterization of new molecules Explores new applications of well-known compounds and their relative effects for human health Analyses the processes of extraction, identification and production Explains the protocols and precautions to avoid degradation, significant loss, or production of secondary reactions during production

Food and Beverage Stability and Shelf Life Book
Score: 5
From 1 Ratings

Food and Beverage Stability and Shelf Life


  • Author : David Kilcast
  • Publisher : Elsevier
  • Release Date : 2011-04-08
  • Genre: Technology & Engineering
  • Pages : 864
  • ISBN 10 : 9780857092540

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Food and Beverage Stability and Shelf Life Excerpt :

Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products. Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part two describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modelling. Part three reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood. With its distinguished editors and international team of expert contributors, Food and beverage stability and shelf life is a valuable reference for professionals involved in quality assurance and product development and researchers focussing on food and beverage stability. A comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products Describes important food and beverage quality deterioration processes exploring microbiological spoilage and physical instability Investigate the effects of ingredients, processing and packaging on stability and documents methods for stability and shelf life assessment

Nanotechnology in the Food  Beverage and Nutraceutical Industries Book

Nanotechnology in the Food Beverage and Nutraceutical Industries


  • Author : Qingrong Huang
  • Publisher : Elsevier
  • Release Date : 2012-04-19
  • Genre: Technology & Engineering
  • Pages : 480
  • ISBN 10 : 9780857095657

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Nanotechnology in the Food Beverage and Nutraceutical Industries Excerpt :

Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food industry. Issues such as safety and regulation are also addressed. After an introductory overview, the first part discusses general issues such as risk assessment, the regulatory framework, detection and characterisation of nanoparticles in food. Part two summarises the wide range of applications of nanotechnology in food processing, including nanoscale nutraceutical delivery systems, nanoemulsions and colloids, nanoscale rapid detection devices for contaminants, nanofiltration and nanocomposite packaging materials. With its distinguished editor and international team of contributors, Nanotechnology in the food, beverage and nutraceutical industries is a valuable reference work for both food processors and those researching this expanding field. Discusses issues such as risk assessment, regulatory framework, detection and characterisation of nanoparticles in food Summarises the wide range of applications of nanotechnology in food processing, including nutraceutical delivery and packaging materials Written by a distinguished team of international contributors, this book is an invaluable reference for industry professionals and academics alike

Open Innovation in the Food and Beverage Industry Book

Open Innovation in the Food and Beverage Industry


  • Author : Marian Garcia Martinez
  • Publisher : Elsevier
  • Release Date : 2013-01-22
  • Genre: Technology & Engineering
  • Pages : 448
  • ISBN 10 : 9780857097248

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Open Innovation in the Food and Beverage Industry Excerpt :

Food and beverage companies are increasingly choosing to enhance internal idea development by pursuing an ‘open innovation’ approach, allowing the additional exploitation of external ideas and paths to market. Drawing on a range of important case studies, Open innovation in the food and beverage industry investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry. Part one provides a comprehensive overview of the changing nature of innovation in the food and drink industry, acknowledging trends and considering the implications and impact of open innovation. Part two then reviews the role of partners and networks in open innovation, with collaboration, co-creation of value with consumers, the effectiveness of cluster organizations and the importance of network knowledge all discussed, before part three goes on to explore the establishment and varied management aspects of open innovation partnerships and networks. Finally, open-innovation tools, processes and managerial frameworks are the focus of part four, with discussion of the development, application and psychology of a range of initiatives. With its distinguished editor and international team of expert contributors, Open innovation in the food and beverage industry is a unique guide to the implementation and management of open innovation for all food industry professionals involved in management, research and product development, as well as academics with an interest in open innovation across all industries. Investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry Provides a comprehensive overview of the changing nature of innovation in the food and drink industry and reviews the role of partners and networks in open innovation Explores the establishment and varied management aspects of open innovation partnerships and networks and discusses the development, application and psychology of a r

Oxidation in Foods and Beverages and Antioxidant Applications Book

Oxidation in Foods and Beverages and Antioxidant Applications


  • Author : Eric A Decker
  • Publisher : Elsevier
  • Release Date : 2010-09-27
  • Genre: Technology & Engineering
  • Pages : 432
  • ISBN 10 : 9780857090447

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Oxidation in Foods and Beverages and Antioxidant Applications Excerpt :

Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthful compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control. The first volume focuses on oxidation mechanisms and antioxidant activity. Initial chapters in part one describe oxidation processes in foods, including the role of metals, heme proteins and lipoxygenase. The impact of oxidation on food flavour and the health aspects of oxidized fats are also covered. Final chapters in part one review the measurement of the extent of lipid oxidation and methods for food shelf-life determination. Part two discusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy, methods to measure antioxidant activity and novel antioxidants. With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality. Describes oxidation processes in foods, including the role of metals, heme proteins and lipoxygenase Reviews the impact of oxidation on food flavour and the health aspects of oxidized fats Discusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy and methods to measure antioxidant activity